Cream Cake

Ingredients

• 2 cups sugar
• 1 cup milk
• 2 heaping cups Melrose flour
• 1 egg
• 2 teaspoons Royal baking powder

Method

1. 1

   Mix and bake.

2. 2

   For filling, cook milk and corn starch, then add sugar, butter, and beaten eggs.

3. 3

   Flavor with Sauer's vanilla.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 45. The excerpt below is the record exactly as published.

CREAM CAKE 2 cups sugar 1 cup milk 2 heaping cups Melrose flour 1 eggs Butter twice size of an egg 2 teaspoons Royal baking yowder Filling 2 cups milk. 2 tablespoons corn starch beaten with little milk, and stirred in slowly when milk comes to a boil. Cook a minute, then add one cu;j sugar, small piece butter and stir in two well-beaten eggs. Flavor with Sauer's vanilla. — Mrs. Walter Thomas Rose. APPLE SAUCE CAKE 1 cup sugar 1 teaspoon cloves % cup butter 2 eggs 1 teaspoon nutmeg 1 cup apple sauce l%-2 cups Melrose flour 1 teaspoon soda 1 can raisins 1 teaspoon cinnamon 1 can nuts chopped fine Cream butter and sugar, add well-beaten eggs. Mix soda with the apples. Sift spices with flour and add together with raisins and nuts. Makes a stiff mixture. Can be cooked in a loaf or in layers, and put together with white icing. — Mrs. John Spencer. ONE EGG CAKE 2 cups Melrose flour 1 teaspoon Royal baking pwoder 1 cup sugar 1 egg 3 tablespoons butter Milk Sift flour, baking powder and sugar together. Rub in shortening. Break egg in cup, add enough sweet milk to fill cup. Add to dry ingredients and beat well. Flavor with Sauer's vanilla. Cook in layers or loaf. — Mrs. R. S. Beeman. SPANISH BUN V2 pound butter 6 eggs 1 pound sugar 1 cup sweet milk or cream 1 quart Melrose flour 2 teaspoons cream of tartar Flavor with fresh orange extract. One teaspoon soda in tiny bit of milk or tepid water last thing. Bake one inch thickness in two biscuit pans. Use boiled icing, made of 3 cups sugar, 3 egg whites, % cup water. Flavor with Sauer's vanilla. Original recipe brought from Nashville, Tenn, in 1882, by the late Mrs. R. T. Bennett. Supplied by her daughter, Mrs. J. D. Leak. 109 — GOOD MEALS — HOME COOKING — THE NATIONAL HOTEL — BLACKBERRY JAM CAKE One and two-thirds cups granulated sugar Two-thirds cup butter 1 cup jam Vz cup nuts Two-thirds cup sour milk 1 heaping teaspoon soda 1 nutmeg IV2 teaspoons mixed spices 4 eggs 1 cup raisins 3 cups Melrose flour Bake in loaf or layers. Use boiled icing or cream filling. — Bessie Covington. BLACKBERRY CAKE 1 cup butter 1 cup sugar 1 cup blackberry jam 2 teaspoons Royal baking powder

Cook this with the app: pantry check, scaling, and the assistant.